This Greek Pasta Salad is loaded with fresh vegetables, tender orzo pasta, chickpeas, Kalamata olives, feta, and a zesty homemade Greek dressing. Perfect for meal prep, picnics, and summer gatherings. Video.
If you surrender to the wind, you can ride it. ~ Toni Morrison
This Greek Pasta Salad is everything I love about a Greek salad-with just enough orzo to turn it into a meal. Crisp cucumbers, juicy tomatoes, bell peppers, Kalamata olives, chickpeas, fresh herbs, and feta are tossed with tender orzo and our zesty homemade Greek Salad Dressing.
What makes this one a little different is the ratio: it’s loaded with fresh vegetables, not pasta. I love using orzo because the tiny pasta slips in between all those crunchy vegetables, soaking up the lemony Greek dressing without taking over the salad.
Fresh, bright, and satisfying, it’s one of my favorite make-ahead salads for summer gatherings, potlucks, picnics, or lunch during the week. Add creamy feta, or leave it off for an easy vegan Greek pasta salad.
I've made this so many times, and it is always a hit. I wouldn't change a thing. Perfection!
Why you’ll love this Greek Pasta Salad
Fresh and full of Mediterranean flavor - Crisp vegetables, briny olives, creamy feta, and a bright homemade dressing make every bite vibrant and satisfying.
Perfect for meal prep - This salad holds up beautifully in the refrigerator, making it ideal for weekday lunches and easy grab-and-go meals.
A complete meal - Chickpeas add plant-based protein and fiber, turning this into a hearty lunch or light dinner.
Great for entertaining - Perfect for picnics, potlucks, barbecues, and summer gatherings because it travels well and feeds a crowd.
Easy to customize - Swap the pasta shape, add grilled chicken or shrimp, or toss in extra vegetables to make it your own.
Greek Pasta Salad Ingredients
- Pasta - Orzo is my favorite for this salad, but any small pasta shape works beautifully.
- Fresh vegetables - Cherry tomatoes, cucumber, red bell pepper, and red onion add crisp texture, vibrant color, and classic Greek salad flavor.
- Chickpeas - Add plant-based protein and fiber, making this pasta salad hearty enough for lunch or a light dinner.
- Kalamata olives - Bring their signature briny, Mediterranean flavor.
- Fresh herbs - Parsley adds freshness while basil or mint make a wonderful optional garnish.
- Feta cheese - Creamy sheep’s milk feta adds rich, tangy flavor. Leave it out for a delicious vegan version.
- Greek dressing - Olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper create a bright, zesty homemade dressing.
How to make Greek Pasta Salad Recipe
Step 1: Cook the pasta. Orzo takes about 6 minutes to boil in water. Salting the cooking water will heighten the flavor immensely!
Step 2: Make the dressing. We make the Greek Salad Dressing right off the bat. Using dried oregano gives a more zesty punch to the dressing.
Tip! This is a great dressing to double up on. You’ll be happy to see it in your fridge. It is so very versatile! Not only great for pasta salads, but also perfect for green and vegetable salads and as a marinade for chicken. It keeps for at least 2 weeks refrigerated.
Step 3: Chop the veggies. We marinate the diced onions in the vinaigrette first to mellow them and follow with the veggies as we chop them. Bell peppers, chickpeas and olives all get a jump on soaking up flavor from the dressing before adding the pasta.
Step 4: Combine. Add in cooked orzo pasta, more dressing and cubed feta cheese (if using). Mix to combine.
Step 5: Adjust the flavor. Taste and adjust flavor adding more dressing, salt, pepper and a squeeze of lemon if needed. Add fresh basil and mint just before serving.
Storage And Make Ahead
Make ahead: Greek Pasta Salad is an excellent make-ahead recipe. Prepare it up to 1 day ahead, allowing the flavors to meld before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Refreshing leftovers: The pasta will absorb some of the dressing as it sits. Before serving, toss with a drizzle of olive oil, a squeeze of fresh lemon juice, or a splash of red wine vinegar to brighten the flavors. Add fresh herbs just before serving for the best flavor and color.
Serving suggestions
Serve as a vegetarian main dish, along with a chilled summer soup like our Gazpacho or Cucumber soup! Or serve alongside a summer sandwich, like our Vegan BLT or Vegetarian Souvlaki! Or pair this with our grilled chicken, Greek chicken meatballs, or this cedar-planked salmon. It’s also nice with a side of our Basil Whipped Cottage Cheese!
It makes a lovely picnic lunch with a slice of our Blackberry Pie for dessert! Serve for 4th of July with some of our other favorite 4th of July recipes!
More Favorite Pasta Salad Recipes
- Classic Greek Salad
- Pesto Pasta Salad
- Caprese Pasta Salad
- Caprese Pasta Salad
- Summer Pasta Salad with Cilantro Pesto
- Lemon Basil Orzo Pasta Salad
- Farmers Market Pasta Salad
- Middle Eastern Chickpea Salad (Balela Salad)
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Lemony Chickpea Quinoa Salad
- 35 Easy Delicious Potluck Ideas
- Baked Feta Pasta
- Pesto Chickpeas
- Roasted Vegetable Pasta
You may also want to check out more of our classic salad dressing recipes or pasta recipes!
Greek Pasta Salad Video
Greek Pasta Salad with Orzo
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 8 cups 1x
- Category: Lunch, lunch idea, Make-ahead, pasta salad, potluck ideas, salad, summer
- Method: Stove top
- Cuisine: American, Mediteranean
- Diet: Vegetarian
Description
This Greek Pasta Salad is loaded with crisp veggies, chickpeas, feta, and tender orzo, all tossed in a zesty homemade Greek dressing. Perfect for meal prep!
Ingredients
Greek Pasta Salad
- 8–10 ounces dry pasta (orzo or other small pasta)
- 1/4 red onion, about 1/3 cup, diced small
- 1 red bell pepper (or 1/2 red, 1/2 green), chopped small
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 15 oz can chickpeas, 1 1/2 cups, drained
- 1/3 cup kalamata olives, sliced
- 2 cups thin skinned cucumber, chopped small
- 1 pint cherry tomatoes, halved or quartered
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup basil and/or mint for garnish if desired
- 6–8 oz feta cheese (sheep’s feta is the best!), optional
Greek Salad Dressing:
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1 teaspoon dijon mustard
- 2 garlic cloves, pressed or minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Cook the orzo pasta according to the package directions in salted water. Drain and rinse with cool water and set aside.
- Make the dressing by whisking together red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper. Drizzle in olive oil, whisking all the while to emulsify.
- Add diced red onions and a 1/2 cup of the vinaigrette to a large bowl. Allowing them to marinate while you prepare the remaining ingredients.
- Add bell peppers next along with oregano, chickpeas, and kalamata olives.
- Add cucumbers, tomatoes and parsley. Toss altogether. Add in cooked orzo pasta, 1/4 cup more of dressing and cubed feta cheese (if using). Gently mix.
- Taste and adjust flavor adding more dressing, salt, pepper and a squeeze of lemon if needed.
Toss with basil and mint just before serving.
Notes
Add red pepper flakes if desired.
Salad will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4 g
- Sodium: 698.4 mg
- Fat: 17.2 g
- Saturated Fat: 5 g
- Carbohydrates: 26.9 g
- Fiber: 4.8 g
- Protein: 9 g
- Cholesterol: 18.9 mg
This was just what I wanted for dinner. Hubby wanted a steak, I didn’t, and this salad fit the bill for both of us. He had steak and the salad and I had the salad. It was perfect. Can’t wait to eat it during the week. I give this recipe a 5 it was also beautiful ❤️
Great to hear you both enjoyed! Thanks for taking time to review.
Forgot to give it 5 stars- review below 🙂
Thanks Jen!
Excellent salad, I used GF orzo and half red half orange bell peppers + Israeli feta(sheep’s milk) from Trader Joe’s(delicious).
It got rave reviews from my room mates
Perfect! So glad all enjoyed. 🙂
Oops! Left out the 5 Star rating!
Delicious Greek pasta salad, especially on a hot hot August afternoon! Diced up some of my son’s home-grown green peppers which made the salad extra special!
Will make this again & again!
Wonderful, glad you enjoyed!
Easy to make and can do lots of modifications if you’d like. I made lots of dressing and used it to marinate chicken as well.
Excellent, so glad you enjoyed!
Made this today and I have to say it is WONDERFUL!!
Glad you enjoyed Anne!